1 T. butter
1 small onion, chopped
1 c. uncooked bulgar
2 c. chicken broth
½ tsp. salt
Freshly ground pepper
Melt butter in saucepan over medium heat. Add onion and sauté until limp. Add bulgur and cook, stirring a minute or two. Add broth, salt, pepper, and parsley. Bring to a boil and reduce heat. Cover and simmer 15 minutes until liquid is absorbed.
- Add toasted nuts to pilaf just before serving.
- Substitute brown rice for bulgur. Cook 45–60 minutes, until liquid is absorbed.
- Sauté ½ cup sliced mushrooms along with onion. Add bulgur or brown rice and continue as directed.